Categories: daal recipies, sambar/Curry/Huli, side dish for idli/Dosa

Ingredients

• 2 Cups Hesarubele/Split Green Gram
• 1 Cucumber or Ridge Gourd
• 2 Green Chilies, Slit
• Few Curry Leaves
• Juice of 1 Lemon
• 2tbsp Chopped Coriander Leaves
• 1tbsp Oil
• 1tsp Mustard Seeds
• 1tsp Jeera/Cumin Seeds
• 5 Peppercorns
• 1/2 tsp Turmeric Powder
• A pinch of Hing/Asafoetida (Optional)
• Salt to taste

Directions

1. Chop Cucumber along with skin into big pieces. If Ridge Gourd is being used peel the rough edges and chop into big pieces. In a vessel add 4 cups of water, Hesarubele, Salt and Vegetables and cook until done. Add Green Chilies and Curry leaves and cook for 2 to 3 minutes.

2. Heat Oil and add Mustard seeds and when they splutter add Peppercorns, Cumin seeds, Turmeric Powder and Hing. Pour this seasoning over the tovve/curry and mix well. Remove to a serving bowl and add Lemon juice and Coriander leaves and serve hot with either plain Rice or Phulka or Chapathi.

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